Mechanism of the glucono-δ-lactone induced soymilk gelation: Enthalpy and entropy transformation in the cross-linking of protein molecules

Autor:	Xinran Liu, Jingting Xu, Yue Li, Huiyan Zhao, Shuntang Guo
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Food Research International. 169:112868
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2023.112868
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9effab2599ffecfb43954fd6103150b9 https://doi.org/10.1016/j.foodres.2023.112868 Zobrazit plný text záznamu Full Text from ScienceDirect